Flour tortilla enchiladas, filled with both cheddar and Monterey Jack cheese and chopped onion, are baked in a simple chili-seasoned tomato sauce.
3 (8-ounce) cans tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoons salt, or to taste
8 (7-inch) flour tortillas
1 cup (4 ounces) Wisconsin cheddar cheese
1 cup (4 ounces) shredded Wisconsin Monterey Jack cheese
1 cup chopped onion
- Simmer the tomato sauce, chili powder and salt together, stirring occasionally.
- In a separate dish, mix shredded cheeses and onion together.
- Dip tortillas, one at a time, in the sauce; place on baking pan. Put 3 or 4 tablespoons of the cheese-onion mixture on each tortilla. Roll and place folded side down; cover with remaining sauce.
- Bake in a preheated oven at 350°F (175°C) for 10 minutes.
Makes 4 (2 enchilada) servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.